All the fresh flavors of summer come together in Grilled Chicken with Tomato-Avocado Salad. The homemade buttermilk dressing balances the heat of the chicken and completes the meal.
1/4 cup nonfat buttermilk
3 tablespoons canola mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon minced shallots
1 teaspoon minced fresh thyme
1 teaspoon cider vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 garlic clove, minced
4 (6-ounce) skinless, boneless chicken breast halves
1 1/2 tablespoons olive oil
1 teaspoon onion powder
3/4 teaspoon ground cumin
3/4 teaspoon kosher salt, divided
1/4 teaspoon chipotle chile powder
2 ears yellow corn, shucked
1 small red onion, cut into 1/2-inch slices
2 yellow tomatoes, each cut into 4 slices
2 red tomatoes, each cut into 4 slices
1 cup cherry tomatoes, halved
1 sliced peeled ripe avocado
How to Make It
Preheat grill to high heat.
Combine first 9 ingredients in a small bowl; stir with a whisk. Chill buttermilk mixture until ready to serve.
Lightly coat chicken with cooking spray. Combine oil, onion powder, cumin, 1/2 teaspoon salt, and chipotle; rub evenly over chicken. Coat corn and onion with cooking spray. Arrange chicken, corn, and onion on grill rack; grill 8 minutes or until done, turning chicken and onion once and corn occasionally. Remove from grill; let stand 5 minutes. Cut corn kernels from cobs.
Slice chicken. Arrange 1 breast on each of 4 plates. Arrange 2 yellow and 2 red tomato slices on each plate. Top each serving with 1/4 cup cherry tomatoes. Divide corn, onion, and avocado evenly among plates. Sprinkle 1/4 teaspoon salt over salads. Drizzle about 1 1/2 tablespoons dressing over each salad.
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